MSG in Soup: The Role of Umami
Monosodium glutamate (MSG) is a flavor enhancer that provides the savory taste known as umami, the fifth basic taste alongside sweet, sour, bitter, and salty. MSG is the sodium salt of glutamic acid, an amino acid found naturally in many foods, such as tomatoes, cheese, mushrooms, and seaweed. Its commercial use began in 1908 after Japanese biochemist Kikunae Ikeda isolated the compound responsible for the savory flavor in kombu seaweed broth, a staple of Japanese cuisine.
Yes, many soups do contain MSG, especially those that are processed, packaged, or served in restaurants. The primary reason for its inclusion is to enhance the savory depth of the soup's flavor by boosting the inherent umami from ingredients like chicken, beef, or vegetables. In many canned and instant soup products, MSG is used to make less expensive products taste richer and more satisfying, and in restaurants, it can help maintain consistent flavor.
Decoding Ingredient Labels for Added MSG
The U.S. Food and Drug Administration (FDA) requires that MSG be listed on packaged food labels when added directly. However, this can be indicated by various terms, including:
- Monosodium glutamate
- MSG
- Autolyzed yeast extract
- Hydrolyzed vegetable protein (HVP)
- Yeast extract
- Soy extract
- Protein isolate
- Disodium inosinate
- Disodium guanylate
- Natural flavors (which may or may not contain processed free glutamates)
How to spot MSG on a food label
Look for 'monosodium glutamate' or its additive code, such as 'flavour enhancer (621)'. Be aware that terms like 'yeast extract' or 'hydrolyzed protein' indicate the presence of free glutamate, which functions similarly to added MSG.
Natural vs. Added Glutamate
Glutamate is an amino acid found naturally in many foods, and the body processes natural and added glutamate identically.
Natural glutamate sources
- Vegetables: Tomatoes and mushrooms.
- Cheese: Aged Parmesan cheese.
- Seaweed: Kombu seaweed.
Added glutamate (MSG)
- Source: Produced via fermentation of carbohydrates.
- Function: Intensifies savory flavor and can help reduce sodium.
- Concentration: Added in small amounts during processing.
Table: Natural vs. Added Glutamate in Soups
| Feature | Natural Glutamate (e.g., from tomatoes, mushrooms) | Added Glutamate (MSG) |
|---|---|---|
| Source | Whole food ingredients (e.g., meat, vegetables, cheese) | A pure, crystallized powder added during manufacturing |
| Processing | Glutamate is released from protein during cooking or aging | Produced through bacterial fermentation of carbs |
| Benefit | Adds depth and richness from whole food flavor profiles | Enhances and balances savory tastes consistently |
| Labeling | Not required to be listed as MSG; included in the ingredient description (e.g., 'tomato puree') | Must be explicitly labeled as 'monosodium glutamate' or 'flavor enhancer (621)' |
| Sodium Content | Variable, depending on the whole food source | Contains one-third the sodium of table salt, but is used in smaller amounts |
Should You Avoid MSG in Soup?
MSG is considered safe for most people by major health authorities like the FDA. A small percentage (less than 1%) may experience mild sensitivity symptoms like headaches or flushing, typically after consuming large amounts on an empty stomach. This is not a true allergy. If you have a sensitivity or prefer to avoid added MSG, check ingredient labels for the terms listed earlier. Making soup from scratch using natural umami sources like mushrooms, tomatoes, or a quality stock is another option.
Conclusion
In summary, MSG is commonly used in soups to enhance savory flavor and is considered safe for most individuals by major health organizations. The negative perception of MSG is largely based on outdated myths. Consumers can make informed choices by reading labels and understanding the difference between natural and added glutamate. For the general public, the presence of added MSG in soup is a matter of personal preference rather than a significant health risk.
Can you eat too much MSG?
Consuming very high doses (3 grams or more) on an empty stomach may cause mild, temporary symptoms in sensitive individuals, but this is far above typical dietary intake.
What are some natural alternatives to MSG for soup?
Natural sources of umami like tomato paste, mushrooms, soy sauce, Parmesan cheese rind, or a good stock can enhance savory flavor without added MSG.
Why do some restaurants advertise "No Added MSG"?
This is often done to appeal to customers concerned about MSG due to historical misconceptions, not necessarily because MSG is harmful. It doesn't mean the food is free of natural glutamate.
Does MSG affect everyone the same way?
No. While most people have no adverse effects, a small percentage may experience mild, temporary sensitivity symptoms.
Is MSG an artificial chemical?
MSG is produced through fermentation and is chemically identical to naturally occurring glutamate. The body processes both the same way.
Has the FDA changed its stance on MSG's safety?
No, the FDA has consistently classified MSG as GRAS (generally recognized as safe) since the 1950s and reaffirmed this in the 1990s.
Does adding MSG to food make it inherently unhealthy?
MSG itself is safe. However, foods containing added MSG are often processed and may be high in sodium, sugar, or fat, which can be the primary health concern.
